Go Back Email Link
–+ servings

chili con carne dip

vegan dip, made with kidney beans and dried tomatoes
Noch keine Bewertungen
Rezept drucken Speichern
Vorbereitung 15 Minuten
Gesamtzeit 15 Minuten
Portionen 10

Zutaten
  

  • 1 tin of kidney beans approx. 255g drained weight
  • juice and a little bit grated peel of half a lemon
  • 20 grams dried tomatoes It`s best to use tomatoes that are not pickled in oil.
  • 1 teaspoon of tahini
  • 1 handful of fresh basil
  • cumin ground coriander, sea salt

Anleitungen
 

  • First place the dried tomatoes in warm water for about 10 minutes. This will soften them slightly and make them easier to process.
  • Pour the liquid form the beans and then place the beans in a tall container.
  • Now add the softened tomatoes and the remaining ingredients and spices but keep the "tomato water".
  • Now puree everything with a blender. When you feel that you need a bit more liquid, add the tomato water little by little. Season to taste again as required.
  • I like to put the dip in the fridge for an hour or two before I serve it.
Hast du das Rezept ausprobiert?Lass mich wissen, wie es dir gefallen hat!